Curried Roasted Butternut Squash Soup Recipe
A vibrant soup with roasted butternut squash, creamy coconut milk, and aromatic curry spices to warm you up from the inside.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 3 cups vegetable broth
- 1 can 14 oz coconut milk
- Salt and pepper to taste
- 1 tablespoon lime juice optional
Instructions
- Roast the Squash: Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Sauté the Aromatics: Heat oil in a large pot. Add chopped onion and garlic. Sauté for 5-7 minutes, until softened.
- Add Spices: Stir in curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
- Add Liquids: Pour in vegetable broth and coconut milk. Bring to a simmer.
- Combine the Squash: Once the squash is tender, add it to the pot. Simmer for 10 minutes.
- Blend the Soup: Use an immersion blender or regular blender to puree until smooth.
- Finish and Serve: Stir in lime juice, salt, and pepper to taste. Serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 20%
- Iron: 8%
- Calcium: 4%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- For extra heat, add a dash of chili powder or cayenne pepper.
- Top with roasted pumpkin seeds or a drizzle of coconut cream for extra flair.
- Add a squeeze of fresh lime juice or sprinkle fresh cilantro to brighten the flavors.